Fennel and Potato Gratin
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 fennel, approx. 500 g
- 500 g potato (s)
- 1 small onion (s)
- 50 ml vegetable stock
- 50 ml white wine
- 250 ml cream
- 1 tablespoon butter or oil
- cheese, for gratinating, e.g. mild Gouda
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the fennel and remove any unsightly spots. Remove the fennel greens and set aside. Halve the tubers and cut out the stems. Cut the tubers and stems into very fine strips. It is important to cut against the grain. Peel and chop the onion. Boil the potatoes half cooked.
- Sweat the onion in a pan in butter or oil until translucent. Then add the fennel and cook covered for 2-3 minutes. Deglaze with the vegetable stock and white wine and simmer covered for another 5 minutes.
- Skim off the stock, mix with the cream and season with salt and pepper. Mix in the finely chopped fennel greens.
- Peel the potatoes and cut into thin slices. Place a third of it in a fan-like shape in a greased baking dish. Spread the steamed fennel on top and add a little of the sauce. Now comes another layer of potatoes, then fennel and sauce. Finally, cover everything with potatoes, pour the rest of the sauce on top and sprinkle with cheese as you like.
- Place in the oven at 190 ° C for 30-45 minutes, depending on how brown you want the cheese to be.
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